I was checking Facebook the other day and found a shortbread baking contest over at sophistimom being sponsored by Challenge Butter. Those participating had to use the basic recipe Jaime, the sophistimom, has posted and then we had to tweak it and make it our own. I ended up winning the contest with this recipe and along with it, a “year’s supply” of butter. I received coupons for 8 pounds of butter. Even if I lived alone, I am not sure that would make it a year. I’d sure would like to know what algorithm companies use to determine what constitutes a year’s supply.
Here is the original recipe:
1 cup butter
2/3 cup sugar
2 cups flour
1/2 tsp salt
Mix and bake 300 degrees for 20-25 minutes.
Here is what I did to change it:
1. Info for Blue Cheese Currant Shortbread Rounds
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Blue Cheese Currant Shortbread Rounds
- 1 cup butter
- 2 cups flour
- 2 Tbsp finely chopped chives
- 3 Tbsp currants
- 3 oz cream cheese
- 1½ oz blue cheese
- 2 tsp heavy cream
- Cream the butter and sugar.
- Add the flour and salt.
- Mix in the chives and currants.
- Roll out on top of plastic wrap to form ¼ inch thick rectangle. (this step eliminates the need for flour on the counter and makes it easy to roll up).
- Combine the blue cheese, cream cheese and heavy cream in a bowl until smooth.
- Spread it out all over the top of the shortbread dough.
- Roll it up like cinnamon rolls.
- Slice into ¼ inch slices and put on a cookie sheet (I highly recommend you use a Silpat or other silicon baking sheet liner, but it’s not necessary).
- Bake 325 degrees for 17-19 minutes.
- You want these a little bit brown around the edges.
- The chives and cheese caramelize on the bottom and create an amazing foil to the sweetness of the shortbread and currants.